mortons quick cure salt

Does anybody know a place in town that carries Mortons tender quick cure salt? I can find it at Mortons online store http://morton.elsstore.com/view/product ... 11&cid=178 but they want 11 bucks to ship it. I have tried a couple of Krogers and the Tractors supply canning section with no luck. This is not pickling salt. It is also called pink salt due to a dye that is often added to indicate it has nitrates and nitrites in it.

Don't know about the brand, but you can get pink curing salt at Creation.

As for the Morton's Tender Quick, I have a 2-lb. bag of it that I'm pretty sure I picked up at Meijers a couple of years ago. You might want to give Bass Pro Shop a call to see if they carry it.

Bass Pro Shop carries LEM Cure and lots of other curing products:

Details: LEM CURE - 4 OZ BAG
Item#: 208
Buy 4 or more for $1.75 each

LEM Cure is a mixture of salt and sodium nitrite (6.25%), and should be used to control botulism and add color and flavor to your smoked or cooked sausage. The conditions created during the low temperature cooking of sausages and jerky are ideal for the promotion of botulism. This cure will not kill salmonella or E-coli bacteria. These bacteria are eliminated by proper cooking temperatures. The use of this cure in meat and fish is strictly regulated by the FDA. Follow directions to the letter. DO NOT use more than directed. Normal use is a scant 1/4 teaspoon per pound of meat, 1 oz. to 25 lbs. of meat or 4 oz. per 100 lbs. of meat. Keep out of reach of children! For your safety and convenience, all our Backwoods Seasoning cure blends come with pre-measured packages of cure.

http://www.basspro.com/webapp/wcs/store ... QAWidgetID

What are we doing with Tender Quick ?

What are we doing with Tender Quick ?

Corned beef brisket. Its from local grass fed cows so you might not like it

Thanks for the tips on the pink salt. Ill check out creation,may have to adjust my recipe if the nitrate/nitrite levels are not the same. I would check out Bass Pro, but I dont think I would be allowed in the door...I dont have a orange hat or a camo vest.

What are we doing with Tender Quick ?

Corned beef brisket. Its from local grass fed cows so you might not like it

Oh...that's cool. Given the area where you live and the political climate of late, I saw the word nitrates and thought...ahhhhh hell never mind.

Thanks for the tips on the pink salt. Ill check out creation,may have to adjust my recipe if the nitrate/nitrite levels are not the same. I would check out Bass Pro, but I dont think I would be allowed in the door...I dont have a orange hat or a camo vest.

I've got some extra Blaze Orange stuff laying around if you want to borrow it but somehow you strike me as one of those full blown "camo" kinda guys.

John, you have plenty of neighbors whose entire wardrobe is camo !!

She got ya, John!

We had a family member in town recently that commented on how unpopulated it is out here. Anne remarked that we have plenty of neighbors you just dont see them with all the camo on.

What are we doing with Tender Quick ?

Corned beef brisket. Its from local grass fed cows so you might not like it

So what time of night did you get the beef and what caliber did you use ?

What are we doing with Tender Quick ?

Corned beef brisket. Its from local grass fed cows so you might not like it

So what time of night did you get the beef and what caliber did you use ?

Actually Steve, I did try to wrangle one my self...the cow ended up panicking and tried to jump over the barbwire fence....proved to be UDDER destruction.

.proved to be UDDER destruction.


GROAN................................